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Chicken 65 biryani
Chicken 65 biryani

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We hope you got insight from reading it, now let’s go back to chicken 65 biryani recipe. To cook chicken 65 biryani you only need 18 ingredients and 7 steps. Here is how you do it.

The ingredients needed to cook Chicken 65 biryani:
  1. Prepare 1 tsp Chicken marination (1st part): Ginger garlic paste -
  2. Provide Green chilly paste - 1/2 tsp Kashmiri chilly powder - 1/2 tsp
  3. Get 200 gm Boneless chicken -
  4. Get Coriander powder - 1 tsp Garam masala powder - 1/4 th tsp
  5. You need Pepper powder - 1/4 th tsp
  6. Get Chicken marination (2nd part) :
  7. Prepare Boneless chicken - 200 gm Cornflour - 4 tbsp
  8. You need Ginger garlic paste - 1 tsp Chilly powder - 1 tsp
  9. Prepare Pepper powder - 1/2 tsp Orange food color (optional) - 1/8 th ts
  10. Provide Salt Coriander leaves (chopped) - 2 tbsp
  11. Use Curry leaves (chopped) - 1 tbsp Refined oil
  12. You need Other Ingredients :
  13. Take Basmati rice - 1.5 cup Onion (sliced) - 1
  14. Use Tomatoes (chopped) - 1 Boiled eggs - 3
  15. Use Coriander leaves (handful) Fried onion (for garnishing)
  16. Use Lemon juice - 1 tbsp Ghee/refined oil Salt
  17. Get Whole garam masalas (cinnamon, cloves, cardamom, bay leaf)
  18. Provide 1 Star anise -
Instructions to make Chicken 65 biryani:
  1. Marinate the chicken pieces separately with respective marination ingredients for 3-4 hours.
  2. Now deep fry the chicken pieces, marinated under 2nd part. Keep aside.
  3. Heat a kadhai with some oil or ghee. Add the sliced onion and saute until golden Brown. Then add the chicken marinated under 1st part.
  4. Cook for few seconds and then add chopped tomatoes. Close the lid and cook until the tomatoes are mushy.
  5. Now wash and boil the basmati rice with the whole garam masalas, little oil and salt in water. Cook until the rice is 70% cooked. Drain the rice.
  6. Now layer the rice on the chicken cooked with tomatoes. Then top with fried chicken, boiled eggs, fried onion, coriander leaves.
  7. Add the lemon juice, some ghee on the sides and top. Close the lid and cook on a low flame for 30 minutes. Rest and serve.

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